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yummy recipes to try

Megan Jacobs

on 2 December 2012

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Transcript of cookbook

Serves 2; Adapted from this bulletin board.

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*

To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
(One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.)

To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).


*Note that toppings need to be precooked since you are only broiling for a few minutes Ingredients
•1 bottle of white wine of your choice
•1 cup peach schnapps
•½ cup frozen lemonade concentrate, thawed
•2 nectarines, sliced
•1 cup green or red grapes, whole or sliced

Instructions: Combine all ingredients in a large pitcher. Cover and chill at least 2 hours or overnight. Stir before serving. Enjoy! Peach sangria Cauliflower
Crust Pizza Ingredients
Serves: 1
4 tablespoons flour
2 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons butter flavour infused rice bran oil, or butter
¼ teaspoon vanilla essence or peppermint
1 tablespoon choc chips
1 large mug

Prep: 10 mins |Cook: 3 mins

1.Add dry ingredients to the mug, and mix well.
2.Crack an egg and add it to your mug. Be sure to mix it well to avoid any pockets of flour in the corners. Pour in the milk and oil and mix well. Add the vanilla essence.
3.Pop your mug into the microwave & zap for 3 minutes on maximum power (1000watt). Wait until the cake stops rising, and sets in the mug.
4.If necessary, run a knife around the sides of the mug, and tip the still warm cake out of the mug and onto a saucer. Ingredients
For the Peanut Butter Cheesecake:
•2 8 ounce packages cream cheese, softened
•1 cup white sugar
•1/2 cup creamy peanut butter
•3 tablespoons all-purpose flour
•4 eggs
•1/2 cup milk (I used 1%, but 2% or whole milk would be great too)

For the chocolate cake:
•1 box chocolate cake mix, prepared according to package directions (homemade works too, if you're feeling adventurous) and baked in 2 9 inch round cake pans

For the Peanut Butter Frosting
•1/2 cup butter, softened
•1 cup creamy peanut butter
•4 cups powdered sugar
•1/3 cup heavy whipping cream

For the chocolate peanut butter glaze
•8 ounces semi-sweet chocolate chips
•3 tablespoons creamy peanut butter
•2 tablespoons light corn syrup
•1/2 cup heavy whipping cream

For the Peanut Butter Cheesecake:
1.Bake the cheesecake one day in advance so that it has plenty of time to chill in the fridge before layering with the chocolate cake!
2.Preheat oven to 325 degrees.
3.Beat together the cream cheese, peanut butter, sugar, and flour until light and smooth and creamy. Beat in the eggs one at a time. Stir in the milk.
4.Grease a 9-inch round springform pan VERY WELL. There is no crust on this cheesecake, so it is imperative that you really grease the pan so that the cheesecake will release from it easily.
5.Pour batter into the greased pan.
6.Bake for 10 minutes at 325 degrees.
7.Reduce heat to 260 and bake for 50 minutes or until just the center is slightly jiggly.
8.Cool on the counter for 2 hours. Transfer to a refrigerator to chill overnight.

For the chocolate cake:
9.Prepare the cake mix according to the package or use a recipe for homemade cake.
10.Bake in 2 9-inch round, well greased cake pans. Cool completely.

For the peanut butter frosting:
11.Cream together the butter and peanut butter until light and fluffy. Add half of the powdered sugar and mix well. Beat in half of the cream. Add the remaining powdered sugar and continue mixing until combined. Beat in the remaining cream.

For the chocolate peanut butter glaze:
12.In a double boiler or a bowl set over a pot of simmering water, melt the chocolate, peanut butter, and corn syrup. When melted remove from heat and whisk in the cream until it is a smooth, creamy consistency.

To assemble:
13.Place one layer of chocolate cake on your cake stand and top with 1/4 of the chocolate peanut butter glaze. Spread to the edges.
14.Very carefully remove the sides of your springform pan and place the entire cheesecake upside down on the chocolate cake layer. The bottom of the springform pan should now be on top of the cheesecake. Carefully slide a knife in between the cheesecake and pan bottom to loosen. If you greased your pan well this should be fairly simple and the pan bottom will easily lift off.
15.Pour another 1/4 of the chocolate glaze over the cheesecake and spread to the edges.
16.Top this with the second layer of chocolate cake.
17.Place the whole cake in the refrigerator for 15 minutes to harden up a bit.
18.Cover the top and sides of the cake with the peanut butter frosting. Smooth it out as best you can.
19.Microwave the chocolate glaze for about 5-10 seconds to soften it back up. Whisk well and then pour over the top center of the cake. Use an offset spatula to spread the glaze to the edges, letting it drip down in some areas.
20.Store in the refrigerator. Buckeye Cake Dessert Drinks Food The Ultimate Strawberry Lemonade (makes 2 pint-glass servings with ice)

3/4 cup sugar
2 large lemons, microwaved for 30 seconds
2 cups water
1 cup of frozen strawberries, microwaved for 1 minute (you could use fresh, but I think the frozen works better here)

In a blender squeeze the lemons and add the rest of the lemon, rind and all. Pour in the water and sugar. Add the strawberries. Pulse until everything starts to come together and the rind is starting to be processed. Remove the blade (or place the entire contents of the blender into a microwavable pitcher) and microwave for another 2 minutes. You can do all of this on stove top if you’d prefer, but the microwave is easy and quick. Refrigerate for about 1 hour, then strain into glasses loaded with ice. Enjoy! The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter.
Start by scrubbing your potatoes good and clean.
Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. If you’re scared of cutting too far, a good technique is resting the potato in a wooden spoon. The spoon will actually prevent you from going all the way through!
Cut up your butter. Using super cold butter makes it easier to slice and to shove in the potato. I recommend sticking it in the freezer for bit.
Then do the same with the Parmigiano-Reggiano. No freezer tip for this one. It’s fine as is.
Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. Transfer them to a baking sheet and season with salt and pepper. (I skipped the pepper.) Drizzle a little olive oil on top of the potatoes and they’ll be good to go.
After they’re stuffed with butter and Parmigiano-Reggiano, you want to bake them at 400ºF for about 45 minutes to an hour. I found mine were done more at the hour mark.
When they’re done baking, you’re still a few minutes away from cheesy gloriousness!
First you have drizzle the heavy cream atop the potatoes …
And then add the shredded cheddar and bake for an addition 10-15 minutes.
They’ll come out looking all cheesy and inviting. Like this.
Transfer them to your plate. Of course, you can serve them just like this. They’ll be amazing.
Add dollup of sour cream and chives Scalloped
Potatoes Ingredients
1 pound Thick Sliced Bacon
1 cup Almonds, Roughly Chopped
1 cup Butter
1 cup Granulated Sugar
1 Tablespoon Corn Syrup
3 Tablespoons Water
¾ cups Chocolate
1 Tablespoon Vegetable Oil Preparation Instructions

Line a 9×13-inch (*) pan with foil and then lightly mist the foil with cooking spray.

Cook the bacon in a skillet over medium heat until crisp, then drain it thoroughly on paper towels. Chop bacon into bite size pieces. Sprinkle half of the almonds and half the bacon into the prepared pan.

In a small heavy pot over medium heat melt the butter then add the sugar, syrup and water and cook to soft crack (270F* using a candy thermometer), stirring occasionally. (It should be a light brown color). Pour into prepared pan and allow to cool thoroughly.

Finely chop the chocolate. Heat oil in a double boiler over medium low heat, add half the chocolate and stir until melted then remove from heat and add the remaining chocolate. Stir until melted and smooth and roughly body temperature. Spread evenly over the cooled toffee. Sprinkle on the remaining almonds and bacon and allow to set in a cool and dry place (**). Once the chocolate is set, remove it from the pan and cut into individual pieces.

*If you want a thinner and more brittle toffee, cook it to hard crack stage (300F) and pour it into a foil lined/greased jellyroll pan. Bacon Toffee 1/2 cup softened salted butter

3/4 cup light brown sugar

1 tsp vanilla

1 (14oz) can of sweetened condensed milk

2 1/4 c flout * this is a word spell-check always gets me back with{grr} flour is a great substitute for flout-whatever flout is. Hmmm!

1/2 cup mini chocolate chips

So easy:

combine (in a bowl,) the butter, sugar,vanilla,and sweetened condensed milk. Add the flour and chocolate chips.

Now, you may be able to form this into balls at this point. I however, could not- I think it’s the summertime in Florida problem. That’s why we have refrigerators. Chill your dough if you need to. Maybe a half hour. Roll into walnut sized balls. Place balls in the freezer for 2hrs.

Melt 12 oz chocolate chips with 1 tbs shortening or butter. To melt, place in a microwave at 25 second intervals, stirring between each. Be careful- overheated chocolate can seize up. Just get it till it’s starting to melt and stir away, the chocolate will continue to melt and smooth out. My little tip. I have ruined a lot of chocolate in my days.

Now, you can dip the balls using a spoon- or fill pastry bags with the melted chocolate and drizzle Breakfast
•1 can evaporated milk
•2 tbs flour
• 2 cups frozen chopped broccoli (thawed and drained)
• 1/2 c chopped red bell pepper
• 3 eggs
• 1/2 tsp salt
• 2 tsp chives
• 1/4 tsp pepper
•1/4 tsp garlic powder
• 2 c shredded cheddar cheese

1.In a bowl, combine the milk, flour, seasonings, salt and eggs. Whisk to combine. Add the remaining ingredients and pour (to the rim) into a muffin tin that has been sprayed with nonstick cooking spray. Bake at 350 for 20-25 minutes. Crustless Mini Quiche Total Prep and Baking Time: 1 hour 30 minutes, plus 24 hours to chill the dough
Yield: 18-20 large cookies (I used a #40 ice cream scoop, which is a bit more than 2 tablespoons, and got about 40 cookies)

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
1 1/4 cups light brown sugar, packed
1 cup plus 2 tablespoons granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/3 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (now, I did not have these, so I used Guittard 60% cocoa bittersweet chocolate chips, as well as about 1/2 pound of semi-sweet Guittard chocolate pieces, which I chopped – I loved the look and texture of this combination)
sea salt or fleur de sel, for sprinkling

1. Sift together the cake flour, bread flour, baking soda, baking powder, and salt into a medium sized bowl and set aside.

2. In the bowl of your mixer, cream together your butter and sugars until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, until combined, scraping down the bowl as needed. Add in the vanilla and mix. Gradually add in the dry ingredients, until just moistened. Fold in your chocolate until evenly added throughout the dough. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 24 hours, or as long as 72 hours (I left mine for 36 hours).

3. When you are ready to bake, bring the dough to room temperature so that you can scoop it out, and preheat your oven to 350 degrees F. Line and/or grease your baking sheets. Scoop your dough out onto the sheets. I used a #40 ice cream scoop, which is about the size of 2 tablespoons, but you can make them even larger, if you like. Do not press the dough down – let it stay the way it is. Sprinkle the cookies lightly with a bit of fleur de sel or sea salt. Bake 10-12 minutes for smaller cookies (mine took about 11 minutes), or 18-20 minutes for larger cookies.

4. Allow the cookies to cool slightly on your baking sheet, then move them to another surface to cool completely. You can enjoy these warm, room temperature, or cold. Store in an air-tight container at room temperature for up to 3 days, or freeze for up to 2 months. Total Prep, Baking, and Cooling Time: 2 1/2 – 3 hours

Shortbread Crust
2 cups all-purpose flour
1/2 cup light brown sugar
1/4 cup cornstarch
1/2 teaspoon Kosher salt
1 cup unsalted butter, cold and cut into cubes
2 tablespoons cold water
2 egg yolks

2 14 oz. cans sweetened condensed milk
1 cup light brown sugar
3/4 cup unsalted butter, cut into cubes
1/4 cup corn syrup
2 teaspoons vanilla extract

Salted Chocolate
1 12 oz. bag chocolate (I would have preferred semisweet, but I only had milk chocolate, so I used that and it was great, just sweet)
1 tablespoon fleur de sel, for topping

1. Start by making your shortbread. In a medium bowl, whisk together the flour, brown sugar, cornstarch, and salt. Using a pastry cutter or your hands (I think that using your hands is easier and makes for less clean up later), cut together the cold, cubed butter until a coarse crumb forms. Add in the water and egg yolks, and beat together until well combined.

2. Grease a 9×13 pan with Pam or butter, then spread the shortbread dough out into the pan. The dough is pretty sticky, so I found it easiest to just spread it out with my hands. Bake at 350 degrees F for 15-20 minutes, until lightly golden and set. Set aside to cool while you make the caramel.

3. To make the caramel, combine the sweetened condensed milk, the brown sugar, the butter, the corn syrup, and the vanilla in a medium sized sauce pot. Place over medium heat and stir often until the butter has melted and the sugar has dissolved. Bring the mixture to a boil over medium-high heat and stir constantly until thickened. If you have a thermometer, you want the caramel to be around 220 degrees F. If you don’t, you want to stir for at least 5 solid minutes while it simmers.

4. When the caramel is ready, pour it over the baked shortbread crust and spread it out evenly. Set the shortbread and caramel aside and let it cool and set in the fridge for 10-15 minutes. While it sets, melt your chocolate in a double boiler if you have it. If not, you can just use a regular sauce pot and be sure to stir constantly so that the chocolate doesn’t burn. You can also use the microwave, stirring after 30 second intervals, until smooth. Spread the chocolate over the caramel and sprinkle with the tablespoon of fleur de sel. Place the whole pan in the fridge to set for at least 2 hours. Cut into bars and serve. Makes 36-40 bars and can be stored in an airtight container in the fridge for up to 5 days. Twix Bars Cookie Base
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

1. Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13-inch baking pan.
2. In a large bowl, cream together the sugar and butter, until fluffy, about 3-5 minutes. Beat in the egg and vanilla extract. Gradually beat in the flour and salt until the mixture is crumbly, like wet sand. The dough does not need to come together. Pour the crumbly dough into preared pan and press into an even layer, using your hands.
3. Bake for 20-25 minutes, until the base is set and edges are lightly browned. Cool completely on a wire rack before topping.

3 cups shredded coconut (sweetened or unsweetened; I used sweetened)
12-oz good-quality chewy caramels (I bought the Target brand…is that “good quality”? haha)
1/4 teaspoon salt
3 tablespoons milk
20 oz. dark or semisweet chocolate (I used chocolate chips…the original recipe called for 10 oz. of chocolate but I ended up needing double)

1. Preheat the oven to 300 degrees F while the cookie base cools. Spread the coconut evenly on a parchment-lined baking sheet and toast for 20 minutes, stirring every 5 minutes, until the coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
2. Unwrap the caramels and place in a large microwave-safe bowl with the milk and salt. Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a greased spatula.
3. Put dollops of the topping all over the shortbread base. Using the greased spatula (this is important so everything spreads smoothly), spread the topping into an even layer. Let topping set until cooled.
4. When cooled, cut into 30 or so bars with a large knife or a pizza cutter (I used a pizza cutter and it worked really well once I got the hang of it).
5. Once the bars are cut, melt half of the chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Melt more chocolate, little by little, if needed. Transfer all remaining chocolate (or melt more) into a piping bag or a Ziploc bag with a tiny corner snipped off and the drizzle bars with chocolate to finish.
6. Let chocolate set completely before storing in an airtight container. I recommend keeping them in the fridge. Makes roughly 30 bar cookies. Caramel Delight
Bars 2/3 cup shortening
2 teaspoons vanilla
1 1/3 cup sugar
2 eggs
2 2/3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon nutmeg
dash ground cloves
1 1/2 cup mashed banana (about 2 or 3 bananas)

1. Cream the shortening and vanilla with an electric mixer; beat in sugar until mixture is light and fluffy.
2. Add the egg and beat well. Mix the dry ingredients together and add to the creamed mixture, beating on low speed until just blended.
3. Stir in the banana and blend well. Fill two greased cake pans half full. Bake at 375° for 20 minutes, or until the cakes are golden brown and a toothpick comes out clean.

Cream Cheese Frosting

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract

1. In a medium bowl, beat together the cream cheese and butter until creamy.
2. Mix in the vanilla, then gradually stir in the powdered sugar. Let chill a bit in the fridge before using. Banana Cake &
Cream Cheese Frosting
5 large poblano chiles
1 1/4 pounds chorizo links, casing removed (about 8)
5 large garlic cloves, chopped
24 green onions, chopped
2 1/2 cups chopped fresh cilantro

1 1/4 lbs Monterey Jack, coarsely grated (about 5 cups)
1 1/4 lbs whole-milk mozzarella, coarsely grated (about 5 cups)
2 1/2 tbls cornstarch
2 cups (or more) low-salt chicken broth

Char chiles directly over gas flame until blackened. Enclose in paper bag for 10 minutes. Peel, seed and coarsely chop.
Saute sausage and garlic in very large skillet over medium-high heat until browned, breaking into pieces, about 20 minutes. Add green onions, stir until wilted, about 5 minutes. Remove from heat. Mix in cilantro and poblano chiles.
Toss both cheeses and cornstarch in large bowl until coated. Bring 2 cups broth to simmer in large pot over medium-high heat. Add cheese by cupfuls, whisking until each addition is almost melted before adding next. Remove from heat. Stir in chorizo mixture. Thin with more broth by 1/4 cupfuls if thick. Season with salt and pepper. Transfer to bowl, serve with tortilla chips. Queso Fundido with Chorizo 1 batch of your favorite brownie recipe for a 9×13-inch pan (I recommend Chewy Brownies)
½ cup salted peanuts
8 Reese’s peanut butter cups, chopped
1½ cups milk chocolate chips
1½ cups creamy peanut butter
½ tablespoon unsalted butter
1½ cups Rice Krispies cereal

1. Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.

2. While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator. Peanut Butter Cup
Crunch Brownie Bars 5 Minute
Mug Cake Cookie Dough
Truffles Part One: Brownies

4 ounces unsweetened chocolate
¾ cup (1½ sticks) unsalted butter
1¾ cups sugar
3 eggs
1 teaspoon vanilla
½ teaspoon salt
1 cup flour

Preheat oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.

Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles.

Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake (I used a pizza cutter, per Deb’s recommendation). You will have more than the two cups of cubes, loosely measured, than you will need, and I’m sorry, you’re just going to have to decide for yourself what to do with the extra. Add cubes to cake batter as directed below.

Part Two: Crumb Crust

1½ cups or 5 ounces (3 cups or 10 ounces to double) finely ground Oreos, or other chocolate cookie
5 tablespoons (10 tablespoons to double) unsalted butter, melted
1/3 cup (2/3 cup to double) granulated sugar
1/8 teaspooon (¼ teaspoon to double) salt

Stir together ingredients and press into bottom and 1 inch up side of a buttered 10″ springform pan. Fill right away or chill for up to 2 hours.

Part Three: Cheesecake

3 (8-oz) packages of cream cheese, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla

Make crumb crust as directed above for 10-inch cheesecake. Preheat oven to 350°F.

Beat together cream cheese and sugar with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

When completely cool, top with following glaze.

Part Four: Ganache Glaze

3 oz. bittersweet chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter
¼ cup heavy cream
½ teaspoon vanilla
1 tablespoon powdered sugar

Place finely chopped chocolate in a medium size mixing bowl. Scald the butter and cream together in a saucepan (or in the microwave on HIGH for 1 minute). Pour the cream mixture over the chocolate and stir until the chocolate is completely melted. Whisk in vanilla and then whisk in powdered sugar until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve. Brownie Mosiac
Cheesecake Makes 30 – 40 Pops

For the cheesecake:
5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed

For the pops:
Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)

2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) – Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve Cheesecake
Pops Pecan Pie Bars Chunky Pecan Pie Bars

For the Crust:
1½ cups all-purpose flour
½ cup (1 stick) butter, softened
¼ cup packed brown sugar

3 large eggs
¾ cup corn syrup
¾ cup granulated sugar
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1¾ cups coarsely chopped semisweet or bittersweet chocolate (or chocolate chunks in a bag!)
1½ cups chopped pecans

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.

2. For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.

3. For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.

4. Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature (or in the refrigerator if you live in a warm/humid area with no air conditioning). 1 cup sweetened flaked coconut
8 tablespoons (1 stick) unsalted butter
9 graham crackers (5 ounces), crushed
1 cup finely chopped walnuts
1 cup semisweet chocolate chips
½ cup white chocolate chips
½ cup butterscotch chips
1 (14-ounce) can sweetened condensed milk

1. Adjust an oven rack to the lower-middle position and preheat to 350°F. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.

2. Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. (Keep a close eye on it coconut can go from slightly browned to burnt in a matter of seconds.) Set aside.

3. Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.

4. In order, sprinkle the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.

5. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.

6. Remove the bars fromthe pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars. 7 Layer
Bars Makes 30 (Note: I halved this recipe and it was very easy, 30 of these cupcakes would surely be the death of me)
•42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
•2 pounds cream cheese, room temperature
•1 cup sugar
•1 tsp vanilla extract
•4 large eggs, room temperature, lightly beaten
•1 cup sour cream
•Pinch of salt
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Cookies & Cream Cheesecake Cupcakes http://www.stumbleupon.com/su/4y4iQm/foodgawker.com/popular/favorites/ Ingredients:
3 tablespoons spinach (aka spanakopita) pesto
1/4 cup graviera or gruyere (grated)
2 slices bread
1 tablespoon butter

1. Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side. 8 whole Oreos, finely ground in food processor

1 1/2 Tablespoons melted butter

8 oz softened cream cheese

1/2 Cup granulated sugar

1/2 Cup pumpkin puree (I used Libby’s)

1 large egg

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon fresh ground nutmeg

3 Litehouse Lowfat caramel dip (comes in a package of 6 20z little cups)

12 Pumpkin Spice Hershey Kisses, unwrapped

1. Preheat oven to 350 degrees F. Combine ground Oreos and melted butter into a bowl until well combined. Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray. Press into the bottom of each cup so the crust is flat. Partially bake for 10 minutes then remove from oven.

2. In a stand or electric mixer beat the cream cheese, sugar and pumpkin until smooth. Beat in egg, vanilla, cinnamon and nutmeg until combined. Pour evenly into the 12 cups filling about 3/4 way full. Spoon about a teaspoon of caramel into the tops of each filled cup and swirl with a toothpick gently. Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely.

3. Remove cheesecakes from pan and top each with a spoonful of remaining caramel and a Pumpkin Spice Hershey Kiss. Refrigerate until ready to serve.

12 mini cheesecakes Caramel Pumpkin
Cheesecake Bites http://www.stumbleupon.com/su/2YACg2/mingmakescupcakes.yolasite.com Cupcakes galore Yummy recipes Pesto Grilled
Cheese 2 cups frozen peas, thawed
1can(15 1/4oz) whole kernel corn drained
1can (15 1/4oz)white/shoepeg corn drained
1can(8oz)water chestnuts, chopped, drained
1jar(4oz)diced pimientos, drained
8 green onions, thinly sliced
2 celery ribs, chopped
1 medium green pepper, chopped
1/2c. vinegar
1/2c. sugar
1/4c. vegetable oil
1tsp. salt
1/4tsp. pepper

In a large bowl, combine the first eight ingredients. In a small bowl, combine vinegar, sugar, oil, and salt and pepper, whisk until sugar is dissolved. Pour over corn mixture; mix well. Cover and refrigerate for atleast 3 hours. Stir just before serving. Veggie Salsa/Salad Cook time: 1 hour, 45 minutes

4 large russet potatoes, about a pound each
Olive oil
1/2 cup sour cream
1/2 cup milk
2 Tbsp butter, softened
1 Tbsp cream

Cheddar and bacon version
1 cup grated cheddar cheese
4 strips bacon
1/4 cup chopped green onion

1 Bake the potatoes. Preheat the oven to 400°F. Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don't explode. Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of the oven. Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.

If short on time you can bake the potatoes in the microwave, 10 minutes on high heat for 2 potatoes, 15 minutes for 4 potatoes. The skins of microwave baked potatoes aren't nearly as crispy, so you may want to rub a little olive oil on them and finish them in a conventional oven at 400°F for 10 minutes.

2 If you are including bacon as one of your mix-ins, while the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.

3 Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato. Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin.

Alternatively you can slice the potatoes in half, lengthwise. In this case you may want to bake an extra potato so that you will have more potato filling to mound into the potato boats.

4 Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl. Mash with a potato masher. If you want a creamy texture, beat with an electric beater until desired consistency. Note, do not over-beat potatoes, they can turn glue-y.

5 Mix in the extras with the potatoes. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings.

6 Heat oven to 350°F. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through. Twice Baked
Potatoes 1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)

Preheat oven 325 degrees F.
Beat eggs in large mixer bowl on high until foamy.
Beat in flour, granulated sugar and brown sugar. Beat in butter.
Stir in morsels and nuts and spoon into pie shell.
Bake for 55-60 minutes. Cool on wire rack. Serve warm Chocolate Chip
Cookie Pie 1 pkg. Double Stuf Oreos Cool Mint Flavor (1 lb. , 1 oz. pkg.)
• use 22 cookies with cream centers included
• use 10 cookies with cream centers discarded
1 pkg. (8 oz.) cream cheese, room temperature
chocolate bark or candy coating*

Finely crush the cookies in a food processor or a ziploc bag with a rolling pin.
Stir in softened cream cheese. Use the back of a large spoon to help mash the two together completely.
Roll the mixture into 1 balls and place on wax paper covered cookie sheet.
Place covered in freezer or refrigerator for a few minutes to help retain shape when dipping in melted chocolate.
Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
Refrigerate and enjoy! 1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate bark

1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1 balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (I usually eat mine before they make it to this stage.)
5. Once dry, refrigerate and enjoy! Ingredients
2 cups ziti noodles (measured uncooked)
1 cup ricotta cheese
4 Tbsp parmesan cheese
1 egg white
1/2 tsp basil
1/2 tsp oregano
1/4 tsp black pepper
Sprinkle of garlic powder
1 refrigerated pizza crust
8 oz. mozzarella cheese, sliced
2 1/2 cups marinara sauce (unheated)
1/2 tsp Italian seasoning


1. Preheat oven to 425 degrees.
2. Grease 9 deep dish pie plate, and line with pizza dough. Leave top edges high around rim. Set aside. 3. In a bowl, mix ricotta cheese, egg white, 2 Tbsp parmesan cheese, basil, oregano, garlic, and pepper.
4. Cook ziti, rinse, and then combine with cheese mixture and one cup of tomato sauce 5. Place 3 to 4 slices of mozzarella cheese on the bottom of the pizza crust.
6. Then place ziti mixture on top of the cheese, spreading evenly.
7. Top the ziti mixture with the remaining mozzarella cheese.
8. Cover top of pizza with 1 1/2 cups of sauce, 2 Tbsp parmesan cheese, and 1/2 tsp of Italian seasoning.
9. Bake at 400 degrees, 20-30 minutes. Let stand 15 minutes or so before cutting Deep Dish Paziti Makes 6 buns

1 cup whole milk
1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
1/4 cup plus 1/4 teaspoon granulated sugar
4 tablespoons unsalted butter, melted, plus more for the bowl
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more if needed
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg

All-purpose flour, for dusting
12 tablespoons unsalted butter, softened, plus more for the pan
1/2 cup granulated sugar
3 tablespoons ground cinnamon

2 cups confectioners’ sugar
1/3 cup heavy cream
4 tablespoons unsalted butter, melted

For Dough: Warm the milk in a medium saucepan over low heat until it reaches about 100-degrees. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don’t stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.

Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes (the dough will be very tacky.). If needed, add up to 2 more tablespoons flour.

Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.

For Filling: Mix sugar and cinnamon together in a small bowl.

On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.

Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.

Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.

Using a sharp knife remove the ends of the roll (you can bake them in ramekins for a personal, individual serving) and divide the remaining cylinder into 6 equal-size buns.

Butter a 9-by-13-inch baking pan (Note: I baked the buns in an 8-inch round pan and they came out a bit squished. I would use the larger pan for bigger, rounder buns); place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.

Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes.

For Glaze: Sift the confectioners’ sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm. Cinamin Buns 1 pint blueberries
1 1/2 cups sour cream
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 cup firmly packed light brown sugar

Preheat broiler. Stir together the sour cream, salt and vanilla in a medium bowl. Spoon half of the sour cream mixture on the bottom of your gratin dish. Spread blueberries on top in an even layer. Spoon the remaining half of the sour cream mixture over the blueberries. Sprinkle the brown sugar evenly on top (Don’t worry about trying to push it through a sieve; it doesn’t work).

Place dish on a baking sheet, and slip under the broiler about 4-inches from the heat source and broil until the sugar is melted and turned dark brown, about 2 — 4 minutes. Serves 4

1 pound Yukon gold potatoes, peeled and cut into a 1/2-inch dice
6 ounces pancetta, cut into 1/4-inch dice
1 small yellow onion, chopped
1/4 cup scallions, chopped
2 ounces goat cheese, crumbled
Salt and pepper to taste

Heat a 12-inch cast iron frying pan over medium heat. Fry the pancetta, turning frequently crisping on all sides, about 10 minutes. Using a slotted spoon remove the pancetta and drain on paper towels. Leave the the renderings in the pan. (If using cast iron this should be enough fat to cook the remainder of the hash. If not using cast iron you may need to add a tablespoon or so of oil.)

Keeping the skillet over medium heat add the potatoes and season with salt and pepper. Refrain from moving them around in the pan for the first few minutes. Once they start to get brown underneath, flip them letting them cook again for a few minutes. Continue this process until the potatoes are about three-fourths as crisped and brown as you’d like them, then add the chopped onion. (The onion will burn if you add them before the potatoes.) Cook for an additional 5 – 10 minutes until the onion becomes soft and translucent. Return the pancetta to the pan to reheat. Remove from heat and add scallions and goat cheese. Taste for seasoning and adjust if needed. Serve with fried eggs. Potatoe Hash Makes about a dozen

1/4 pound ground pork
1 tablespoon minced chives
1 1/2 teaspoons soy sauce
1 1/2 teaspoons dry white wine
1 teaspoons minced peeled ginger
1/2 teaspoon sesame oil
Pot sticker or Wonton wrapers
1 tablespoon vegetable oil

In a bowl, combine, pork, chives, soy sauce, wine, ginger, and sesame oil.

Place a heaping teaspoon of pork mixture in center of pot sticker wrapper. Lightly wetting the edges of the wrapper, fold over and press to seal. Repeat until all the filling has been used.

Boil a large pot of water and add 1 tablespoon of oil. In two batches cook dumplings until cooked through and rise to the top, about 4 – 6 minutes. Transfer to a plate with a slotted spoon. In a large nonstick skillet (I learned the hard way), heat vegetable oil over medium high heat. In two batches cook until browned, about 1 1/2 minutes per side. Serve with Soy-ginger sauce.

Soy Ginger Sauce

In a bowl, stir together 2 tablespoons soy sauce, 1 1/2 tablespoons rice vinegar, 1 tablespoon minced peeled ginger, 1 teaspoon sugar, and 1/4 teaspoon sesame oil. Garnish with minced chives.

To Freeze: Freeze raw dumplings on a baking sheet until hard, then shore in bags for up to 3 months. When ready to make place frozen dumplings directly into boiling water (do not thaw). Pork Potstickers Blueberry
Gratin San Fran
Garlic Fries 2 pounds russet potatoes, cut lengthwise into 3×1/3×1/3 batons
3 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
2 garlic cloves chopped (not minced)*
3 tablespoons chopped flat leaf parsley

Preheat oven to 450-degrees. Coat a large rimmed baking sheet with non-stick spray. Toss potatoes with 2 1/2 tablespoons oil in a large bowl and season with salt and pepper. Arrange in a single layer on baking sheet.

Roast the potatoes, turning ever 10 minutes, until browned and tender, about 30 – 40 minutes.

Whisk reaming 1/2 tablespoon oil, garlic and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat.

*Minced garlic is much stronger and has a sharper flavor than larger pieces of garlic. I made the mistake of mincing and it was over powering. Next time I would chop the garlic leaving larger chunks and thus softening the garlic flavor. (I know it sounds weird and doesn’t make sense as you would think smaller pieces means less flavor, but believe me, trust me — don’t mince.) Ingredients

1 cup fresh shredded parmigiano cheese
3 slices provolone cheese
½ cup peperoni, diced
3-4 tablespoons pizza sauce
your favorite pizza toppings, diced Warm up a non-stick or well-seasoned cast iron pan over medium heat. Dump in the parmigiano and make sure it covers the bottom of the pan evenly. Add the provolone on top Spread out the pepperoni or other toppings Don’t use big slices, dice everything nice and small. The pieces you cut this into will be much smaller than regular pizza, and you’ll want to have a good distribution of toppings.

When the cheese is bubbling and starting to turn brown on the edges, slip a spatula under and make sure it isn’t sticking.

Once you’re sure it’s not sticking — you should be able to shake the pan and the cheese will slide around — add just enough sauce to cover almost up to the edge
Slide the pizza out onto a cutting board and let it rest for a minute or two Crustless Pizza Homemade Cheeze-its 1 box brownie mix 9×13 size
3 Cups mini marshmallows
½ stick butter
2/3 Cup corn syrup
10 oz bag peanut butter chips
4 Cups Kettle Corn popcorn, popped

½ Cup semi sweet chocolate chips

1.Preheat oven to 350 degrees F.Prepare brownie mix according to package directions.(I lined the baking dish with foil that I sprayed with cooking spray first)

2.During the last 2 minutes of baking brownies, sprinkle marshmallows over top, bake for 2 minutes or until marshmallows just begin to puff.Remove from oven.

3.In a medium saucepan melt butter, corn syrup and peanut butter chips over medium heat until just melted.Pour mixture over popcorn and stir until coated.Place over marshmallow layer.In a microwave safe bowl melt chocolate chips in 30 second intervals or until melted smooth.Pour into the corner of a ziplock baggie and snip one corner.Drizzle chocolate back and forth over brownies.Let cool completely before slicing into squares!!Don’t be impatient like me!! 45 Club Crackers

2 sticks butter

1 Cup packed light brown sugar

1 Cup peanut butter chips

1 1/2 Cups chocolate chips, melted either on double broiler or in microwave

1. Place 15 club crackers in the bottom of an 8×8 inch square baking pan that’s been lined with foil and sprayed with cooking spray. Sprinkle 1/2 Cup peanut butter chips on crackers.

2. Melt butter and brown sugar in a medium saucepan over medium high heat stirring constantly for 4 minutes, until bubbly, smooth and creamy caramel forms. Pour 1/2 Cup or so of caramel over peanut butter chips then add another layer of crackers, peanut butter chips and caramel. Top with one final layer of crackers then spread with melted chocolate.

15 bars Choco PB &
Caramel Bars Chocolate
Chip Cookies For the Cookies:
6 cups flour, divided
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, at room temperature
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups light sour cream

For the Frosting:
1 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons heavy cream
Several drops food coloring

1.In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
2.In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
3.Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
4.Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
5.Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.
6.To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.
7.Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop. For the Whoopie Pies:
2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/2 cup buttermilk
2 tablespoons red food coloring

For the Filling:
8 ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons vanilla extract

1.Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
2.In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.
3.Drop heaping tablespoons of the dough onto the prepared baking sheets, about 1-inch apart.
4.Bake 9 to 11 minutes, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.
5.To make the cream filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar until smooth. Add vanilla extract and beat until combined. Transfer to a piping bag and pipe onto back of 1/2 the cookies. Red Velvet
Whoopi Pie 1/2 cup unsalted butter, room temperature
1/4 cup brown sugar
1/2 cup granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
1 1/3 cups all-purpose flour
3/4 cup graham cracker crumbs (about 8 graham crackers)
1 teaspoon baking powder
1/4 teaspoon salt
2 king-sized milk chocolate bars
1 1/2 cups marshmallow Fluff (not melted marshmallows because they harden when they cool)

1. Preheat oven to 350 degrees F. Grease and/or line an 8-inch square baking pan.

2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.

3. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Don’t worry if it seems thin; the baking powder will allow it to rise.

4. Place chocolate bars over dough (don’t layer the bars, just break them to fit if you need to), then spread the marshmallow Fluff over the chocolate bars. Finally, top the Fluff with the remaining dough by forming the dough into sheets with the palm of your hands and laying it down (as shown above). Don’t worry if the dough isn’t covering everything! It’ll spread out as it bakes.

5. Bake for 30 to 35 minutes, until lightly browned. If the top is browning too quickly, you can always cover it with tin foil for the remaining baking time. Cool completely before cutting into bars. If you don’t allow them to cool completely, they will crumble when you try to cut them. Makes 16-20 bars. Mint & Oreo Truffels Total Prep and Cooking Time: 1 hour
Yield: Serves 4

2 pounds chicken breasts, cut into bite-sized pieces
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola or vegetable oil
1/2 cup cornstarch
1/4 cup all-purpose flour
oil for frying, enough to fill a pot or wok with 1 inch of oil

1 tablespoon ginger, minced (or 1 teaspoon ground ginger)
2 cloves garlic, minced
1 teaspoon crushed red pepper (1 1/2 teaspoon if you like it 1extra spicy)
1/4 cup green onion, sliced (about 3 or 4 green onions)
1 tablespoon rice wine vinegar
1/2 teaspoon sesame oil
1/4 cup water mixed with 1 tablespoon cornstarch

5 tablespoons soy sauce
5 tablespoons granulated sugar
5 tablespoons rice wine vinegar
zest of 1 orange
juice of 2 oranges

1. Cut the chicken into bite-sized pieces. Combine with the egg, salt, pepper, and 1 tablespoon of oil. Add in the cornstarch and flour (I found it easiest to mix this together with [clean] hands).

2. In a wok or a pot, heat enough canola or vegetable oil for frying (about an inch deep in the pot/wok) over high heat for 5 minutes, then turn the heat down to medium-high. Add the chicken to the oil in batches, cooking each batch for about 8-10 minutes until cooked through (take one piece out and slice it open to check that it’s cooked). Remove the chicken from the oil with a slotted spoon and allow to drain on a plate covered lined with paper towels. Set aside until ready to toss in the sauce. It’s okay if the chicken cools a bit; it’ll get heated up again.

3. In a separate pot, add in the ginger, garlic, crushed red pepper flakes, green onions, 1 tablespoon of rice wine vinegar, and 1/2 teaspoon of sesame oil. Stir fry for about five minutes, until fragrant. Combine the sauce ingredients and add them to the onion mixture. Bring everything to a light boil, then add in the 1 tablespoon of cornstarch mixed with 1/4 cup of water. Heat everything until is starts to thicken a bit, about 3-4 minutes, then add in the fried chicken pieces. Toss to coat, and cook for another 3 or 4 minutes until the sauce is as thick as you’d like it to be. Serve with rice and/or vegetables. Orange Chicken

(I found 2 recipes, both the same ingredients except for a few variations in flour and oil)
Serves: 10-12

2 c sugar
1 c vegetable oil (recipe2=1/2 c)
2 eggs
1 tsp vanilla extract
3 c all purpose flour (recipe2=1 3/4c
3/4 c cocoa, unsweetened
2 tsp baking powder (recipe2=1tsp.)
2 tsp baking soda
1 1/2 tsp salt (recipe2=1tsp.)
1 c coffee, room temperature (black)
1 c buttermilk

8 oz cream cheese, room temperature
1 c peanut butter, creamy
1/2 c powdered sugar
1/2 tsp salt
12 oz non-dairy whipped topping, thawed
1/2 c chocolate cookie crumbs
2 c chopped peanut butter cups
1/4 c prepared chocolate frosting


1 Preheat oven to 350 degrees.

2 Grease and flour a 9x13x2-inch pan, 2 9-inch round pans, 3 8-inch round pans or 1 10-inch round pan and set aside.

3 Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute.

4 Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.

5 Pour batter into prepared pan(s) and bake for approximately 40-50 minutes or so until cake is done. Cool for 5 minutes and carefully remove from pan(s).

6 Using an electric mixer, combine cream cheese, powdered sugar, salt, peanut butter until smooth.

7 Using a spatula, gently fold in whipped topping until smooth. Chill frosting for about an hour (even overnight is okay). This frosting tastes like a creamy peanut butter mousse.

8 Spread cake with frosting and sprinkle all over with chocolate cookie crumbs. Garnish with chopped peanut butter cups and warmed fudge frosting or as desired.

9 For the cooking contest, I carefully cut each peanut butter cup in half and placed it on the cake (as shown in the photo) but what I really like to do is buy 2-3 packages of individually wrapped peanut butter cups (I think there are 8 in a package) and chop them up into chunks. This is easier to do if they're slightly chilled. Pile them onto the top of the cake (broken pieces, crumbs and all) and drizzle that with the softened fudge frosting (first soften it in the microwave for about 10 seconds - just long enough to thin it). Chill until serving time.

10 For a gourmet touch, I like to split the layers or sheet cake in half and spread frosting between the layers as well. If you do it this way (and it’s worth it to do it), the cake is much easier to work with if it’s very well chilled. Who doesn’t like extra layers of frosting? You could also sprinkle finely chopped peanut butter cups on top of the frosting between the layers. Peanut Butter
Chocolate Cake Ingredients

2 c all purpose flour
1 c butter softened (no substituting)
1/2 c powdered sugar

4 eggs (slightly beaten)
2 c sugar
4 Tbsp flour
6 Tbsp lemon juice

1/2 c butter (softened)
1 c powdered sugar
1 tsp milk




For the Mozzarella Sticks:

12 stick s of string cheese or 12 pieces of mozzarella cut into 4 x 1/2 inch sticks 1 1/2 cups panko-style breadcrumbs (or Progresso Italian-style Panko breadcrumbs)
4 teaspoons Italian seasoning 1/2 teaspoon table salt Freshly ground pepper to taste 4 eggs 1 cup of all-purpose flour Canola oil for frying For the Buttermilk Dip:

1/3 cup buttermilk 1/4 cup sour cream 2 tablespoons freshly squeezed lemon or lime juice 1 tablespoon olive oil 1 1/2 teaspoons honey 2 tablespoons minced fresh basil 2 tablespoons minced green onions 2 tablespoons minced flat-leaf parsley 1/4 to 1/2 teaspoon of table salt to taste Freshly ground black pepper to taste METHOD:
Dredge the mozzarella sticks: Spread the flour and breadcrumbs on separate plates (pie plates work well for this). Add the Italian seasoning, salt and pepper to the breadcrumbs and mix well. Place the eggs in a small bowl and beat them lightly.
Drop a piece of cheese into the flour and roll it around until it is well covered. Shake off the excess flour and dip the cheese into the egg mixture before rolling it in the breadcrumbs until well coated. One last time, dip the breadcrumb coated cheese back into the beaten egg and roll again in breadcrumbs to create an extra crispy coating. Set aside on a clean plate and repeat with the remaining cheese sticks. Once all of the mozzarella has been breaded, place the plate into the freezer uncovered and freeze until the breadcrumb coating is firm, at least 2 hours.
Meanwhile, make the buttermilk dip: In a small bowl, whisk all of the ingredients together until well combined. Cover with plastic wrap and refrigerate until ready to serve.
Fry the mozzarella sticks: Pour enough oil into a large heavy-bottomed pot to come to a depth of at least 2 inches. Using an candy thermometer, heat oil until it reaches a temperature of 350°. Fry the mozzarella sticks in batches, being careful not to overwhelm the oil, until crispy and browned on the exterior, about 5 minutes. Drain on paper towels.
Repeat with remaining mozzarella, allowing the oil temperature to rise back to 350° between batches. You can place the finished mozzarella sticks in a 200° oven to keep them warm while the others fry.
Serve immediately with buttermilk dip. Mozzarella Stick 1 (8-ounce) package elbow macaroni
2 cups milk (I use whole milk)
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided ( I use one block of Sharp Cheddar and one block of Extra-Sharp Cheddar cheese)
1 cup soft plain breadcrumbs ( The recipe suggest homemade breadcrumbs, but I use store bought - not Italian breadcrumbs, just plain)
1/4 cup butter or margarine, melted (I use butter)

COOK macaroni according to package directions; drain well. Set aside.

PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute. STIR together flour mixture, 3 1/2 cups cheese, and macaroni
POUR macaroni mixture into a lightly greased 13x9 baking dish or 2 (11 inch) oval baking dishes.
Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
BAKE at 350 degrees for 45 minutes or until golden brown Baked Mac N Cheese Use Buffalo Cicken Dip Recipe and shape this mixture by tablespoonfuls into 32 (1 1/2-inch) balls; place on cookie sheet. Refrigerate 20 minutes. 2 Meanwhile, heat oven to 350°F. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely. 3 In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on large ungreased cookie sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm..

For the dough:
3-1/2 cups all-purpose flour, plus more for dusting
3 large eggs
2 tablespoons sour cream
3/4 to 1 cup water

For the filling:
1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 small sweet onion, chopped
1 clove garlic, minced
1/4 teaspoon dried thyme
3/4 to 1 cup grated dry farmer's cheese
Kosher salt and freshly ground pepper to taste

For the finished dish:
1/2 stick butter, cut into 1 tablespoon portions
1 recipe Sour Cream Garlic-Chive Sauce

For the dough:
In a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water. Beat the eggs as you mix and gradually add the rest of the water until the mixture is combined.

Turn the dough onto a well floured surface. Knead it gently, using a dropping technique (lift the dough from the surface and drop it down). Knead only until the ingredients are blended and the dough is smooth and slightly sticky, about 3 to 5 minutes. Be careful not to over work the dough.

Wrap the dough ball in plastic wrap and let it rest for at least 20 to 30 minutes while you prepare the filling.

For the filling:
Put the potatoes in a medium pot and add just enough cold, salted water to cover them. Bring to a boil and cook until the potatoes are soft, about 20 minutes.

While the potatoes cook, melt the butter and oil over medium heat in a large saute pan. Add the onion, garlic and thyme, cooking until the onion turns translucent, about 2 minutes. Lower the heat and continue cooking until onions caramelize slightly, about 20 minutes. You may need to add a bit more butter as the onion and garlic mixture cooks. Season with salt and pepper to taste and set aside to cool.

When the potatoes are soft, drain them in a colander and lightly press out the remaining moisture. Return them to the pot, remove from heat and add the cooled onion mixture and the cheese. Mash them just until blended and large lumps are gone. Season again with salt and pepper to taste. Set aside to cool while you roll out the pierogi dough.

Assemble and cook:
Bring a large pot of salted water to a boil over high heat. With lightly floured hands, pinch off tablespoon sized portions of the dough and roll them into balls. The balls should be about 1-1/2 inches in diameter, yielding about 3 dozen total.

On a well floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3-1/2 inches round. Cover the finished rounds with a damp towel so they don't dry out while you're working.

Once your rounds are rolled out, hold each in the palm of your hand, filling the center of it with a generous tablespoon of the potato mixture. Gently fold the round in half, pulling the edges away and pinching them firmly shut to enclose the filling. Be sure the edges are sealed by working from one end to the other.

As you work, set your filled pierogi aside on a floured surface and cover them with plastic wrap.

Working in batches, drop no more than 6 pierogi at a time into the boiling water. After they float back to the surface, allow them to cook another 2 to 4 minutes. Remove the pierogi with a slotted spoon and place on a towel to drain and cool.

Sauté and serve:
To finish the dish, heat a tablespoon or two of butter in a pan over medium heat and briefly sauté them in batches until they are slightly crispy and brown on the exterior. Transfer to a serving dish and top with Sour Cream Garlic-Chive Sauce.

Makes about 3-1/2 dozen Pierogi Ingredients:

3/4 c. unsalted butter, softened

3/4 c. brown sugar

1/4 c. granulated sugar


2 tsp. vanilla extract

2 c. all purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

1 c. bittersweet chocolate chips


1. Preheat oven to 350 degrees F.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)

5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Try not to eat them all. Makes 8-12 servings
Allergy Note: contains wheat and dairy ingredients
(See notes for allergen-friendly or vegan alternatives)

3 cups all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups milk
1 cup butter, melted
4 tsp. honey
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips

4 cups powdered sugar, sifted
1 cup cocoa powder
1/2 cup butter, softened to room temperature
1/3-1/2 cup whole milk (start out with 1/3 cup of milk and add more milk to your desired consistency)
1 tsp. vanilla extract

liqueur for drizzling on the cake layers (i.e. chocolate, coffee or almond)

melted chocolate for drizzling, :
2 cups semi-sweet chocolate chips*
2-3 Tbs. heavy cream or vegetable oil
semi-sweet chocolate chips for the sides of the cake

assorted chocolate candies for the top of the cake*

To make the cake:

(Note: Instead of milk, you can replace it with water or cooled brewed coffee. Instead of butter, you can use vegetable oil. Instead of honey, you can use corn syrup or agave nectar. Instead of semi-sweet chocolate chips, you can use Enjoy Life brand chocolate chips. For allergen-free alternatives for the candies, you can try Enjoy Life chocolate chips, bars or cookies)

Preheat oven to 325 F degrees. Grease and dust two 8-inch or 9-inch cake pans with cocoa powder. Set aside.

Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined. Fold in the semi-sweet chocolate chips. Pour in the batter into prepared cake pans. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and wait for about 10 minutes to remove from cake pans and place on a cooling rack. Allow to cool completely before decorating.

To make the frosting:

Note: instead of butter, you can use any allowed margarine, Spectrum organic vegetable shortening, or coconut oil. Instead of milk, you can use rice milk or soy milk.

In a large mixing bowl, sift together powdered sugar and cocoa powder. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.

To assemble the cake:

Place the first cake layer on a plate or cake circle. Lightly drizzle with liqueur. Spread an even layer of frosting. Place the second cake layer on top of the frosting. Lightly drizzle with liqueur. Cover the sides and top of the cake with frosting. Cover the sides of the cake with semi-sweet chocolate chips and cover the top with assorted chocolate candies. Drizzle the melted chocolate all over the top of the cake and let it drip down the sides of the cake. I topped the cake with an assortment of chocolate candies. For this cake, I used Hershey Kisses, Hershey bars, Kit Kat bars, Twix bars and Whoppers Chocolate Wasted Cake 1 cup all-purpose flour

4 tablespoons cold unsalted butter, cut into small pieces

1 (7-ounce) bag grated extra-sharp 2% reduced-fat Cheddar cheese

3/4 teaspoon salt

1/2 teaspoon cayenne pepper (or paprika)

5 tablespoons cold water

Combine flour, butter, cheese, salt, and cayenne in a medium-sized bowl. Stir until crumbly. Stir in water, a tablespoon at a time, until dough comes together, similar to making a pie crust. (You may not use all the water.)

Wrap dough in plastic wrap, press into a disc, and refrigerate for at least 30 minutes.

Preheat oven to 350º. Line 2 baking sheets with parchment paper (this is important).

Place dough between two pieces of parchment paper. (It’s sticky!) Roll to 1/8-inch thickness. Carefully flip dough in parchment over, and gently peel off the top layer. Using a pizza cutter, trim dough into a rectangle, then cut into 2-inch squares. Carefully transfer squares onto baking sheets, using a spatula if needed. (I poked holes in the top of mine, though I’m not sure they made them puff up any less.)

Bake for 22 to 25 minutes, until crackers are just slightly turning light brown. Taste one for crispness. If they are not to your liking, bake just a few minutes longer–I baked mine for a full 25 minutes.

You can store these in an airtight container for up to 5 days–but I guarantee you they won’t last that long. If crackers are soggy after storing, re-crisp in a preheated 400º oven for about 4 minutes. Ingredients for pouring sauce:
1/4 cup sugar
1/2 cup warm water
2 tablespoons gluten free tamari (or regular soy sauce if you’re not concerned about gluten)
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon dijon mustard
2 cloves garlic, minced

Ingredients for stir-fry sauce:
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Ingredients for chicken stir-fry:
2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″
1 – 8oz can sliced water chestnuts, minced to the size of corn kernals
1/2 cup mushrooms, minced to the size of corn kernals
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce or nappa cabbage

To make the pouring sauce:
1.In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.
2.Just before serving, combine 1 teaspoons hot water with dijon mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.

To make the stir-fry sauce:
1.Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.

To make the chicken stir-fry:
1.Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 5 minutes.
2.Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.
3.Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce.

Variation: you can do the same thing with ground beef, if you like. PFChang Lettuce
Wrap Ingredients:
8 tablespoons salted or unsalted butter, cut into pieces
6 ounces semisweet chocolate, finely chopped
1/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup flour
optional: 1 cup toasted pecans or walnuts, coarsely chopped
1 cup Dulce de Leche

Cooking Directions:

Preheat the oven to 350 degrees.

Line a 8-inch square baking dish with a sheet aluminum foil that covers the bottom up over the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Spray the bottom and sides of the foil with cooking spray.

In a saucepan melt butter, add the semi-sweet chocolate, stirring constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in eggs one at a time, then stir in the sugar, vanilla, then the flour and nuts if using.

Pour half of the batter into baking dish. Spoon one-third of the Dulce de Leche, over the brownie batter evenly in dollops, then drag a knife or spatula through and swirl. Pour the remaining brownie batter over, then spoon the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife or spatula to swirl the Dulce de Leche creating a marbled effect.

Bake for 35 to 45 minutes. The brownies center will be slightly firm when they are done. Remove from the oven and allow cool completely. Dolce De Leche
Brownies Peanutbutter
Popcorn Brownie

1 medium onion, chopped
16 oz lean ground turkey or chicken
4 garlic cloves, minced
1 T chili powder (decrease to 1/2 T if you don't like spicy food)
1 T ground cumin
16 oz jar salsa (any flavor, but make it something you like.)
1 cup cooked rice
1 cup shredded low-fat cheddar cheese
2 cups baby spinach
sour cream

1. Heat oven to 350. Cut three large bell peppers in half and remove seeds.

2. In a large skillet over medium heat, brown turkey with onions. Add minced garlic, chili powder and cumin and stir and cook 1 minute. Stir in salsa and rice.

3. Place cut bell peppers on a cookie sheet and divide turkey mixture evenly among them. Top with cheddar cheese and bake for 7.

4. Serve with sour cream, avocado and spinach on top Stuffed Bell
Peppers Sauce

1/4 cup honey

1/4 cup soy sauce

1/3 cup chicken broth

1-2 tablespoon sesame oil (to personal taste)

1 teaspoon ground ginger

1/2 tablespoon chopped garlic

1/2 tablespoon brown sugar

1 dash red chili pepper flakes

2 teaspoons cornstarch (or more is you want a thicker sauce)


4 chicken breasts, cut into 1 inch cubes

1/4 cup soy sauce

1 tablespoon brown sugar

1 tablespoon sherry wine

1/2 teaspoon Chinese five spice powder (optional)

2 drops sesame oil

cornstarch, to coat chicken

Vegetable oil or Peanut oil (for frying)

Sesame Seed (to garnish)

Sliced Green Onion (to garnish)

prepared Rice, to serve.


1. Combine chicken ingredients except cornstarch and let marinate for at least 30 minutes in the fridge.

2. Remove chicken from marinade and toss in cornstarch then cook chicken in hot oil on the stove or deep fryer until cooked thru.

3. Remove from pan and keep warm in oven while making the sauce.

4. Combine all sauce ingredients EXCEPT cornstarch in a sauce pan and bring to a boil over med. heat.

5. Mix cornstarch with a little water (about 1/4 cup) in a cup until dissolved- then slowly add to the sauce mixture on the stove and heat until thickened to the consistency of gravy.

6. Add the chicken into the sauce. Heat thoroughly.

7. Serve over hot rice.

8. Sprinkle with sesame seeds and green onions! Sesame Chicken ■1 1/2 cups chickpeas (1 can, drained) (250g)
■1/8 tsp plus 1/16 tsp salt
■tiny bit over 1/8 tsp baking soda
■2 tsp pure vanilla extract
■1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, it’ll have a very-slight “pb cookie dough” taste, so if you don’t want this, you can sub oil.)
■up to 1/4 cup nondairy milk (Start with 1 T, and add more as needed)
■Sweetener (see note below, for amount)
■1/3 cup chocolate chips
■2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)

Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then mix in the chocolate chips.

See the following link for a Sugar-Free Version.

Sweetener Notes: I used 2/3 cup brown sugar when I first made this for the party. Liquid sweeteners (agave, maple, etc.) are fine as well. You can easily get away with less sugar– some people will be perfectly fine with just 3 T for the whole recipe! And if you don’t want any sugar, be sure to check out the “no-sugar” version linked above. (You can also use stevia, if you like the taste of stevia-sweetened desserts. Try 2-3 packets of NuNaturals stevia, and add more sweetener if needed. I wouldn’t recommend serving an all-stevia version to party guests, though.) "Healthy" Choco
Chip Cookie Dip 1 lb candy corn
16 oz peanut butter
16 oz dark chocolate candy coating
1. Line an 8”x8” pan with parchment or wax paper.
2. Melt candy corn in microwave in 30 second intervals until melted. Stir after each interval.
3. Stir in peanut butter.
4. Spread mixture into pan and cool completely. Trim edges if needed. Cut into 15 rectangles (3 rows of 5).
5. Melt chocolate according to package instructions.
6. Using fork, dip each rectangle into chocolate and completely cover. Place on waxed paper until set. Butterfinger Clone pizza dough
1/2 cup pesto (didn’t use with the salami)
2 cups (or more) mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
8-10 slices prosciutto or salami

pizza dough (this is not the dough recipe from Fine Cooking – it’s from the KitchenAid recipe book)
1 pkg (2 1/4 tsps) active dry yeast
1 cup warm water (105 to 115F)
1/2 tsp salt
2 tsp olive oil
2 1/2 to 3 1/2 cups all-purpose flour

Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 2 1/2 cups flour. Attach bowl and dough hook. Turn to Speed 2 and mix for 1 minute. Continue on speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 more minutes. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour or until doubled in bulk.

Cut the dough in half and roll one half out on a floured work surface into a thin rectangle (mine was approximately 10×16 inches). Spread the pesto (if using) in a thin layer over the dough, leaving a margin of an inch on the long side furthest from you. Sprinkle 1/4 cup mozzarella evenly over the dough. Repeat with 1/4 cup Parmesan cheese. Layer prosciutto over the cheese (or salami). From the end closest to you, roll the dough up like a carpet, tightly and evenly. Pinch the seam together with your fingers and then pinch the ends and tuck them under the loaf. Repeat with the second half of the dough. Place the loaves on parchment on a baking sheet and brush them with olive oil. Let rise for another hour (oops, I only waited 20 minutes – we were hungry…).

Heat oven to 400°F. When the stromboli are ready, brush the dough once more with olive oil and slice three to four steam vent slits crosswise into each loaf with a knife down into the filling to release air pockets. Bake for about 20 to 30 minutes until the bread is a rich golden brown (took me 25 minutes). Rotate the pan after the first ten minutes of baking for evenness (I didn’t do this). Cool for 5 minutes once out of the oven and slice. Serve with tomato sauce on the side for dipping. Stramboli For Base:
Butter, for greasing
2 tablespoon sugar
1/8 tablespoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted

For the Filling:
16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
1/2 cup sugar
1 1/2 cups fresh blueberries


For the Base:
Preheat oven to 325 degrees

Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the consistency of breadcrumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and firmly pat down with the bottom of a glass. Bake for about 12 minutes, or until set.

For the filling:
Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined. It should have a smooth consistency. Pour onto the cooked graham cracker base and then sprinkle with blueberries. They will sink slightly but should be half exposed.

Bake in the oven for 35-45 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely before Refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars Lemon Blueberry
Cheesecake Bars
1-12 ounce package rice noodles
2 tablespoons peanut oil
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
¼ cup peanut oil
2 cloves of garlic, minced
3 green onions, chopped
4 eggs
2 tablespoons white wine vinegar
4 tablespoons fish sauce
6 tablespoons white sugar
1 tablespoon sweet chili sauce
1½ teaspoons crushed red pepper
1/8 teaspoon cayenne pepper
2 cups bean sprouts
¼ cup crushed peanuts
1 green onion, chopped for garnish
1 lime, cut into wedges
shredded carrot and purple cabbage, for garnish

Cook noodles according to package instructions. Drain, and set aside.

Heat peanut oil in a wok or large heavy skillet over medium-high heat. Sauté chicken, garlic, and green onions until browned. Remove, and set aside.

Return the wok to the burner and add ¼ cup of peanut oil. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, softened noodles, vinegar, fish sauce, sugar, sweet chili sauce, red pepper, and cayenne pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts and a squirt of lime, and mix for 2-3 minutes. Garnish with crushed peanuts, green onions, and a lime wedge. Chicken Pad Thai Buffalo Chicken Cresant
Puffs Watermelon Frosty
serves 2

2 1/4 cups frozen watermelon cubes
1/2+ cup water
2 Tbsp maple syrup
1 large lemon, squeezed (lime juice also works very well! use 2 limes)
1 fresh banana

optional: 2 shots of tequila (or sub with more water or fruit juice)
also optional: a few dashes of cayenne powder in the blender or over top when you serve!

Garnish: a few slices of watermelon - with rind on - frozen.

Blend Pour. Garnish with frozen watermelon/rind slices. Serve! Enjoy Watermelon
Frosty Tropical Kiwi Strawberry Spring Rolls

adapted from Veg Times

makes 6 or 12 rolls, depending if you double wrap them

12 rice paper wrappers (I found mine at Whole Foods)

1 1/2 cups chopped strawberries

2 firm yellow bananas, chopped

1 mango, cut into matchsticks

3 kiwi, chopped

a bunch of fresh mint

Note: I double wrapped my rolls, resulting in 6 roles. If you use one wrap, you obviously will end up with 12 rolls. The amount of fruit you need will be dependent on how much you add. I added about a tablespoon of berries, kiwi and banana each, and 6-8 mango sticks, plus 2-3 mint leaves. You may want more or less. I used half the amount of fruit here for 6 rolls, so this *should* be enough for 12, just use your eye.

Fill a large baking dish with warm water. I found that the easiest way to makes the rolls was to take the dry rice paper, dip it in the water very quickly (less than 5 seconds), then pat dry with a paper towel. Either add your second paper on top (if making 6 rolls) or begin filling. Add fruit in the middle of the wrap; I used mango on the bottom, then stuffed with the remaining fruit. Some mint leaves I chopped, others I left whole – it’s all on your preference. Once the fruit is on the wrap, fold up the bottom and tuck under the fruit. Fold in each side (like you would with a burrito), then roll the wrap to the end. It should seal itself since the wrap is damp. Eat whole or slice in the middle at an angle. Serve with honey dipping sauce.

***** (I might Use Julie Fruit Dip recipe instead...)*****
Vanilla Lime Honey Dipping Sauce

1/3 cup honey

1/4 teaspoon vanilla extract

contents of 1/2 vanilla bean

zest of one lime

Combine all ingredients in a bowl and mix. Serve! Fruit Spring
Roll and
Dip Chocolate Cups

I use the 5 ounce paper cups because the inside of the cup is waxed and it will peel off of the chocolate easily. Measure up from the bottom of the cup 2 1/4, mark it, then with a sharp scissor, cut the top of the cup off. (For me the 5 ounce cup was just too large as is). You can use any good quality bittersweet or semi-sweet chocolate to make the cup. Melt about 16 ounces of chocolate in the microwave in 20 second increments, stirring well after each increment. When the chocolate is a smooth consistency, pour it into the cup, filling the entire cup, and then empty the excess back into the bowl. Place into the refrigerator to harden. Once hard, re-melt your chocolate and repeat the process giving the cups a second coat. Place back in the refrigerator to harden again.

To prepare cups for filling: Using a rubber band to secure it, wrap double thickness parchment paper around the cups so that it’s 1 1/2 inches above the top of the cup.

Lemon Mousse

From Barefoot Contessa, Back To Basics

3 extra-large whole eggs

3 extra large eggs, separated

1 cup, plus 2 tablespoons sugar

2 teaspoons grated lemon zest

1/2 cup fresh lemon juice

Kosher salt

1 cup heavy cream


In a large heat-proof bowl, whisk together the 3 whole eggs and 3 egg yolks, 1 cup sugar, lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon for about 15-20 minutes until the mixture is thick like pudding. Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for about 1 1/2 hours, until completely chilled.
Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the mixer fitted with the whisk attachment and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture.

Fill a pastry bag, fitted with a large round tip, with the lemon mixture. Pipe it into the prepared cups to the very top. Slide a knife over top of cup to take off excess so top is perfectly flat. Place in refrigerator for several hours to chill.

Right before serving, using a sieve, dust the top of the mousse with cocoa powder. Using a sharp scissor, cut the rubber band to release the parchment paper. Then, carefully snip the top of the cup and peel back the cup. Add any garnish of your choosing Lemon Mousse
Chocolate Cups Makes about 16
■2 cups boxed cake mix (I used Funfetti)
■1/3 cup milk
■Candy melts
■Lollipop sticks

Line a cookie sheet or cake pan with parchment paper.

Beat cake mix and milk with electric mixer until well combined. Form dough into one-inch balls. Set onto parchment paper-lined pan. Freeze at least 12 hours.

Insert lollipop stick into center of each frozen cake ball. Microwave candy melts per package directions. Carefully dunk each cake ball into melted candy. Stick into styrofoam block while finishing remaining pops. Freeze pops (on styrofoam block) 15 to 20 minutes to set completely Frozen Cake Batter Pops

For the Corn Dogs:
1 qt. peanut oil or lard
3/4 cup plus 2 tablespoons gluten free flour mix (I used Bob’s Red Mill )
3/4 cup cornmeal
3/4 teaspoon unflavored gelatin
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoons sea salt
1 tablespoon light honey
3/4 cup whole milk
1 large egg
10 hot dogs (nitrate free preferred)
10 wooden skewers
Ketchup and mustard for dipping

Pour oil in a large heavy pot and heat over medium-high heat. Whisk flour mix, cornmeal, gelatin, baking powder, baking soda, salt and pepper in a medium bowl. Add honey, milk and egg and whisk until combined.

Thread hot dogs onto skewers. When oil reaches 360ºF dip each hot dog into batter, rolling until fully coated and quickly drop entire stick into oil. Fry, two at a time, until golden brown, about 4-5 minutes. Drain on paper towels. Repeat for remaining corn dogs. Serve warm.

-------------------------------------------------------------------------------- Corn Dog Polyjuice Potion Jelly Shots

Ginger Ale mixture
1/2 cup ginger ale
1 envelope plain gelatin
1/2 cup ginger (or pineapple) vodka

Pineapple mixture
1/2 cup canned pineapple juice (fresh won't work)
1 envelope plain gelatin
1/2 cup pineapple vodka

Lime mixture
1/2 cup water
1 envelope plain gelatin
1/2 cup lime sherbet, melted

Prepare the three gelatin mixes as follows:

Ginger Ale: Pour the ginger ale in a medium saucepan. Sprinkle with the gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes). Remove from heat. Stir in the vodka.
Pineapple: Pour the pineapple juice in a medium saucepan. Sprinkle with the gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes). Remove from heat. Stir in the vodka.
Lime: Pour the water in a medium saucepan. Sprinkle with the gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes). Remove from heat. Stir in the melted sherbet.

Pour each mixture into a separate bowl and refrigerate until partially set. (Just starting to change from liquid to solid - about 20 to 25 minutes.)

Prepare a standard 1lb loaf pan about 8" x 5", glass or non-reactive metal) by spraying with a little cooking spray and then wiping out with a paper towel.

Give each mixture a quick stir. Drop alternating spoonfuls of the three mixtures into the pan, until all the gelatin has been transferred. Refrigerate until fully set (at least 6 hours or overnight - extra time is needed for the gelatins to bond)

To serve, cut into rectangles. Makes about 18 jelly shots. Polyjuice Potion
Jello Shot Preheat oven to 350 degrees F. Lightly coat a 9x13 pan with cooking spray.

Prepare a 19.5-oz. box of chocolate fudge brownie mix according to package directions. Spread the batter in the pan and set aside.

In a large bowl, beat one 8-ounce package of softened cream cheese with a hand-held mixer until fluffy.


One 14-ounce can sweetened condensed milk

1/2 cup creamy peanut butter

Beat until smooth.

Stir in a 12-ounce package of Reese's Pieces candies.
Spoon the mixture over the brownie batter and spread evenly.

Bake for 40 minutes or until the cheesecake layer is set and the edges are golden brown. Cool for 30 minutes and refrigerate for 30 minutes.

Add the following ingredients to a small microwaveable bowl:

One 12-ounce bag milk chocolate chips

3 tablespoons whipping cream

Microwave on high for 1 minute, or until the chips are melted. Stir until smooth. Spread over the cheesecake layer. Sprinkle 12 large Reese's Peanut Butter Cups (chopped) over the top. Store covered in the refrigerator. Reese's cheesecake brownies 1/2 C butter, melted
2 C graham cracker crumbs (32 squares)
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
1 12oz. bag chocolate chips
1 14oz. can sweetened condensed milk
1 T butter
1 tsp vanilla extract

Grease 13x9 baking dish and heat oven to 350.

Have the roll of cookie dough sitting out for around 10 minutes to soften up.

In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.

In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.

In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.

Bake for about 25-35 minutes or until it's golden brown. Cool completely before cutting, probably around 2 or more hours Fudgey choco
bars Ingredients
1 lb. Ground Beef
1 package Taco seasoning
*I use half the pkg…but the recipe calls for the entire pkg
1 small onion, chopped
1 can Rotel
*Rotel has several flavor varieties, choose your favorite
1 can Campbell’s Fiesta or plain Nacho Cheese Soup
1 can Cream of Mushroom Soup
1 bag of Doritos, crushed
1 8 0z bag of shredded cheese
Sour cream and salsa for topping (optional)


Preheat oven to 350 degrees. Brown ground beef and onion and drain well. Add taco seasoning and cook as directed on package In a 9 X 13 casserole dish, layer bottom of dish with 1/2 bag of Doritos. Set other half aside. In large bowl, combine taco seasoning beef and onion mixture, Rotel, Nacho Cheese Soup and Cream of Mushroom Soup. Mix well. Top layer of Doritos with beef mixture. Top with grated cheese. Bake until cheese is melted (approx. 20 to 25 minutes).

Crush the other half of Doritos on top of the melted cheese. This is also great served with shredded lettuce, and tomatoes as well. Dorito
Casserol Ingredients:

1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1 stick melted butter
1 tablespoon poppy seeds

1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese


In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly. Chicken Broccoli
Supreme https://pinterest.com/mrsaxco/favorite-recipes/ Appetizers (cc) image by nuonsolarteam on Flickr Chicken: Potatoes: Pizza & Pasta Other: Megan's Recipes
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